hashbrown breakfast casserole

Another hearty favorite from Cooking in the Midwest on Instagram. 

 INGREDIENTS

• 30oz bag of frozen shredded hashbrowns
• 1 lb cooked and drained sausage
• 12 oz cooked chopped bacon
• salt, pepper, garlic powder
• 2 cups shredded cheddar cheese
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 6 eggs
• 2 chopped green onions

INSTRUCTIONS

1. Place your bacon on a baking sheet and bake at 400 degrees F for about 25 minutes. While that cooks brown the sausage in a skillet over medium heat and remove any excess grease.
2. Remove the sausage from the pan and make your gravy. Add the butter and flour stirring constantly until well combined. Let cook for a minute or two still stirring. Add the milk, stir, and let cook until it thickens.
3. Once the bacon is cooked to your liking remove any excess grease and chop it into small pieces.
4. Grease a 9x13 baking dish and add the hash browns, cooked sausage, chopped bacon (save a little bit of the bacon to top the casserole), and a cup of cheddar cheese. Season with salt, pepper, and garlic.
5. Add the gravy, stir everything together well, and spread it out evenly in the baking dish.
6. Scramble 6 eggs and pour them over the top of the casserole sprinkling another cup of cheddar cheese over the top.
7. Bake at 375 degrees F for about 45 minutes or until the eggs and hash browns are cooked through!
8. Top the breakfast casserole with a handful of the chopped bacon and green onions. Serve and enjoy!

chocolate-glazed strawberry baked doughnuts

 From "Baked to Perfection" by Katarina Cermelj, all the kids were happy with these GF cake donuts and made them fully on her own!

Ingredients

Doughnuts

• 100g gluten free flour blend
• 20g almond flour
• 50g light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 egg, room temp
• 50g unsalted butter, melted and cooled, plus extra for greasing
• 40g whole milk, room temp
• 40g full fat plain yogurt, room temp
• 1/2 teaspoon vanilla bean paste
• 6 teaspoons strawberry jam
• freeze-dried strawberries, gently crushed, to decorate

Chocolate Glaze

• 45g dark chocolate (about 60% cocoa solids), melted
• 15g Dutch processed cocoa powder
• 75g powdered sugar
• 3-3 1/2 tablespoons whole milk, at room temp

Instructions

Doughnuts

1. Adjust the oven shelf to the middle position, preheat the oven to 355 degrees F and lightly butter a 6 hole doughnut pan.
2. In a bowl, whisk together GF flour, almond flour, sugar, baking powder, xanthan gum, and salt. 
3. In a separate bowl, whisk together the egg, melted butter, milk, yogurt, and vanilla paste. Add the wet to the dry ingredients and combine to a smooth batter with no flour clumps
4. Transfer the batter to a piping bag fitted with a very large round nozzle. Stir the strawberry jam to loosen it and spoon it into a separate piping bag fitted with a small round nozzle. 
5. Pipe a layer of doughnut batter into the tin cavities, filling each about 1/3 full. Use a spoon or offset spatula to make a groove in the center of the batter. Pipe about 1 teaspoon of the jam into the groove, then pipe more batter on top, so that each cavity is about 2/3 - 3/4 full. Use the spoon or spatula to gently spread the top layer of batter so that no jam is visible.
6. Bake for about 12-14 minutes or until the doughnuts have risen, are golden brown on top, and an inserted toothpick comes out clean. Turn the doughnuts out onto a wire rack to cool completely. 

Glaze

1. In a microwave-safe bowl or in a small pan, whisk the melted chocolate, cocoa powder, powdered sugar, and 2 tablespoons of milk to a thick paste. Heat in a microwave or over medium high heat until warm, then add the remaining milk, 1/2 tablespoon at a time, to a thick, runny consistency that coats the back of a spoon.
2. Dip the cooled doughnuts into the icing, place them on a wire rack so any excess icing can drip away.
3. Sprinkle with the freeze-dried strawberries and allow the icing to set for at least 20-30 minutes before serving. 

omelet roll

This Taste of Home omelet roll was a simple baked egg recipe that looks impressive (at least to teenagers...). We used ham, bacon, and sauteed mushrooms in ours, but any toppings would work. 

Ingredients

• 4 ounces cream cheese, softened
• 3/4 cup 2% milk
• 2 tablespoons all-purpose flour (we used GF)
• 1/4 teaspoon salt
• 12 large eggs
• 2 tablespoons Dijon mustard
• 2-1/4 cups shredded cheddar cheese, divided
• 2 cups finely chopped fully cooked ham
• 1/2 cup thinly sliced green

Instructions

1. Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
2. In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
3. Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
4. Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

huevos rotos

 A delicious dinner from Milk Street Tuesday Nights by Christopher Kimball. 

Ingredients

• 1 1/2 pounds small potatoes
• 2 TBSP extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 TBSP sherry vinegar
• Kosher salt and ground black pepper
• 4 medium garlic cloves, minced
• 8 ounces spanish chorizo, quartered lengthwise and sliced 1/4 inch thick (or ground chorizo if that is what you can find
• 1 large poblano or cubano chili, stemmed, seeded, quartered lengthwise and cut crosswise into thin strips
• 6 -8 large eggs
• 1 scallion, thinly sliced on the diagnol
• hot sauce, to serve

Instructions

1.  Place the potatoes in a large microwave-safe bowl. Cover and microwave on high until tender, about 10 minutes, stirring halfway through. Let cool slightly and, using a potato masher, gently crush them until slightly flattened but still in large chunks. If the potatoes are too firm to flatten, cover and microwave on high until tender, then crush. 
2. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the potatoes in an even layer and cook without stirring until crisp on the bottom, about 5 minutes. Stir, redistribute in an even layer and cook until crisp on the bottom, another 5 minutes. 
3. Stir in the onion, vinegar and ½ teaspoon salt. If using ground, raw chorizo, add it here as well. Cook, stirring, until the onion has softened, about 5 minutes. 
4. Add the garlic, chorizo (if using cooked links) and chili, then cook, stirring constantly, until fragrant, about 30 seconds. 
5. Distribute the mixture in an even layer and reduce to medium-low. Using the back of a large spoon, make 6 evenly spaced indentations in the potatoes, each about 2 inches in diameter. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 4 to 6 minutes. 
6. Sprinkle the scallion over the top. Using a paring knife, cut a small X in the top of each egg and allow the yolk to flow out. Serve with hot sauce.

Quiche

 A recipe I compiled for a quick breakfast for dinner that is a crowd pleaser and reheats well the next day if made ahead. 

Ingredients

• 1 GF pie shell (I like wholly GF)
• 1 cup shredded cheddar
• ~8 slices cooked bacon, crumbled
• 1/2 pound bulk breakfast sausage
• 3 slices of ham, diced
• 4 eggs
• 1/3 cup heavy cream (or 1 TB melted butter, brought up to 1/3 cup total volume with whole milk)

Instructions

1. Brown breakfast sausage in a hot skillet. When nearly cooked through, add diced ham to get a little color on it. 
2. In the bottom of the prepared pie shell, sprinkle 1/2 cup of the shredded cheese
3. Add ham, bacon, and sausage to cheesy pie shell and add the remaining shredded cheese on top. 
4. Whisk eggs and cheese together with salt and pepper and pour over meats and cheese into pie shell
5. Bake 30 minutes at 350 Degrees until center is cooked through. 
6. Slice into wedges and serve with a green salad. 

chocolate eclairs

 My first attempt at choux pastry was a success thanks to this recipe from Food & Wine. The kids and I loved them and will definitely be making them again. Elle even said they were Great British Baking Show-worthy!

Ingredients

CHOUX PASTRY

• 1 cup water
• 1 stick (4 ounces) unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs

PASTRY CREAM

• 2 cups whole milk
• 1/4 vanilla bean, seeds scraped
• 1/2 cup plus 2 tablespoons sugar
• 5 tablespoons cake flour
• Pinch of salt
• 1 large egg
• 2 large egg yolks
• 1/4 cup plus 2 tablespoons heavy cream

CHOCOLATE GLAZE

• 4 ounces bittersweet chocolate
• 4 tablespoons unsalted butter, softened

Instructions

1. Preheat the oven to 400°. In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan. Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute. Add the eggs, 1 at a time, beating well after each addition.
2. Transfer the dough to a pastry bag fitted with a 1-inch round tip. Pipe twelve 5-inch-long logs onto a baking sheet and bake for 10 minutes. Turn the oven down to 325° and bake the shells for 30 minutes longer, or until golden brown. Transfer to a rack and let cool.
3. In a medium saucepan, bring the milk, vanilla bean and seeds just to a boil. Meanwhile, in a large bowl, whisk the sugar with the cake flour and salt. Whisk in the egg and egg yolks. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan and bring to a boil over moderate heat, whisking constantly. Continue to boil the pastry cream, whisking constantly, until thick, about 30 seconds longer. Immediately strain the pastry cream through a fine sieve into a medium bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or until cool.
4. In a medium bowl, whip the heavy cream until soft peaks form. Whisk the pastry cream, then fold in the whipped cream until blended.
5. In a medium bowl, melt the chocolate in a microwave oven. Whisk in the butter until smooth.
6. With a serrated knife, split the éclair shells lengthwise. Spoon a generous amount of the pastry cream into the bottom half of each shell. Dip the top half of each shell into the chocolate glaze, close the éclairs and serve.

Make Ahead

The components can be made early in the day, but assemble the éclairs shortly before serving.

sausage gravy

 I make this Ree Drumond recipe regularly when the kids can convince Kory that biscuits and gravy count as a full meal. I like to add cajun or blackening seasoning to mine, but leave the kids' portions as is.

Ingredients

• 1 pound breakfast sausage, hot or mild
• 1/3 cup all-purpose flour 
• 3 to 4 cups whole milk, more to taste 
• 1/2 teaspoon seasoned salt 
• 2 teaspoons freshly ground black pepper, more to taste 

Directions

1. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
2. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
3. Spoon the sausage gravy over warm biscuits and serve immediately!

crepes

I love the flexibility of options with crepes-- kids have add fruit and syrup, I can add ham and cheese, but will admit I do get stressed out every time I make this recipe from foodnetwork.com. I have to remember to use cooking spray (and lots of it) instead of butter to keep them from sticking  seeing I don't own any non-stick pans, and somehow I always forget that step. Maybe writing it here will help me remember!

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan (USE COOKING SPRAY!)

Directions

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

baking powder biscuits

These easy, delicious homemade biscuits from Sugar Spun Run were a Sunday lunch hit. With only pantry staples, I'm sure we'll be making these again. I doubled the recipe and it made 15 biscuits

Ingredients

• ▢ 2 cups all purpose flower
• ▢ 1 Tablespoon baking powder
• ▢ 1 Tablespoon granulated sugar
• ▢ 1 teaspoon salt
• ▢ 6 Tablespoons unsalted butter
• ▢ 3/4 cup whole milk

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

apple coffee cake

We had some extra apples from Sutter's Ridge that the family didn't love for fresh eating and I wanted to make something other than a millionth apple crisp. This apple coffee cake from foodnetwork.com was perfect and the kids always love dessert for breakfast. 

Ingredients

Cake: 

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
3. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
4. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

cranberry walnut bread

In an attempt to recreate my favorite sweet bread from Whole Foods, I tried this recipe from Sally's Baking Addiction. I followed all instructions exactly and it got a bit overdone, but was still delicious. I've adjusted the instructions below to hopefully account for my oven and prevent overcooking.

Ingredients

• 3 cups + 2 Tablespoons (390g) all-purpose flour (spoon & leveled), plus more for hands
• 2 teaspoons coarse sea salt
• 1/2 teaspoon Red Star Platinum yeast (instant yeast)
• 3/4 cup (95g) chopped nuts (I like walnuts or pecans)
• 3/4 cup (105g) dried cranberries
• 1 Tablespoon honey
• 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))

Instructions

1. No need to grease the bowl.* Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
3. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your cast iron dutch oven)
4. Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
5. During this 30 minutes, preheat the oven to 450°F . (Yes, very hot!) Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.
6. Bake for 20 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
7. Cover and store leftover bread at room temperature for 1 week.

carrot cake coffee cake

With a continued abundance of carrots from the garden, we decided to incorporate them into breakfast too with this Pinch of Yum recipe.

carrot cake coffee cake

INGREDIENTS

Carrot Cake Coffee Cake:

• 2-4 large carrots
• 3/4 cup granulated sugar
• 1/2 cup Butter, melted
• 2 eggs
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt

Streusel Topping:

• 4 tablespoons Butter, melted
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt

INSTRUCTIONS

1. Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.
2. Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
3. Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).
4. Bake: Spread batter into a greased 9-inch round baking pan (see notes). Sprinkle with streusel. Bake for 30 minutes, until the center is just set.

peanut butter oat breakfast bites

A quick and easy breakfast/snack based on a recipe from allrecipes.

Ingredients

• 1 1/2 cups oats
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/3 cup honey

Instructions

1. Mix all ingredients well.
2. Roll into about 1 inch balls.
3. Store in the refrigerator at least 8 hours before enjoying!

rhubarb cake

A breakfast favorite from all recipes. This easily lasts all week for the kids' breakfast.

 

Oma's Rhubarb Cake

• Prep
  30 m
• Cook
  45 m
• Ready In
  1 h 15 m

Recipe By:Alea

"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds."

Ingredients

• 1 1/4 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 cup sour cream

 

• 3 cups diced rhubarb
• 1 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• ground cinnamon, for dusting

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

apple pear coffee cake

Kory and the kids both love this Taste of Home coffee cake, which is extra moist thanks to the fruit (I used two apples and one pear). The pan should last them all week for breakfast!

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1-1/4 cups chopped peeled apples
• 1/2 cup chopped peeled pear
• TOPPING:
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 1/2 cup chopped pecans

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in apples and pear. Pour into a greased 13x9-in. baking dish.
• In a small bowl, combine brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

dutch baby

This Taste of Home recipe might be the kids' very favorite breakfast for dinner recipe,

INGREDIENTS

• 1 tablespoon butter
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup 2% milk

  DIRECTIONS

  Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown.

strawberry vanilla bean jam

A great freezer jam recipe! The vanilla bean adds a wonderful richness that I love!

INGREDIENTS:

• 2 pounds (900 grams) strawberries, hulled and sliced
• ¼ cup (60 ml) lemon juice 
• 2 cups (400 grams) granulated sugar
• 2-3 teaspoons balsamic vinegar, to taste
• 1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.
2. After 60-90 minutes jam should be thick and drop from a spoon in thick drips.
3. Remove vanilla bean pod if you added one, and spoon into desired storage container(s).

TO STORE IN FRIDGE:

1. Store in an airtight container for up to 1 month.

TO STORE IN THE FREEZER:

1. Store in a sturdy airtight container for up to several months.

TO PROCESS IN A HOME CANNER:

1. If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
2. Let cool to room temperature before removing rings and storing.
3. Canned jam will store for up to one year at room temperature.

cherry cheese sweetbread

I love this recipe from makeit-loveit.com. The original recipe was frosted, but I find it almost too sweet even without frosting, so I skip it.

Cherry Cheese Sweet Bread

• 1/2 c warm water
• 2 Tb yeast, plus a dash of sugar
• 1/2 cup scalded milk (meaning hot, just before boiling)
• 1/2 cup sugar
• 1/2 cup salted butter (or margarine)
• 1 tsp salt
• 2 large eggs, slightly beaten
• 4 1/2 – 5 cups flour

Filling:

• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 21-oz can of cherry pie filling (or filling of choice…..raspberry, blueberry, lemon, etc.)

Frosting:

• 4 cups sifted powdered sugar
• 3 Tb softened butter
• 1/4 cup milk (approximately…..always differs)
• 1/2 tsp almond extract (add more if you like the flavor)

Topping:

• 3/4 cup chopped walnuts/pecans (optional)

First, combine yeast and warm water in a small bowl and add a dash of sugar.  Stir minimally but enough to help dissolve the yeast.  Let it sit and foam up and grow while you continue onto the next step.

Scald the milk in a saucepan or in the microwave (really hot but just before boiling) and then add in the butter until it’s completely melted.  Pour into your mixer bowl and then add sugar and salt.  Use your paddle to combine and let the mixture cool off a bit.  Then add your 2 slightly beaten eggs, yeast mixture, and 2 cups of flour, mixing slowly as you add each one.  Then, if using a heavy duty mixer, mix for 3 minutes with a paddle.  (If you’re mixing by hand or using a hand mixer, mix really well until very well blended.) Switch to a dough hook and add 2 more cups of flour, a little at a time. Then, allow your dough hook to beat your dough another 5-7 minutes.  (If kneading by hand, knead until really well combined……could take up to 10 minutes.)  If the dough is not pulling away from the sides of the bowl, add another 1/2 cup of flour (or if  you’re kneading by hand and it just keeps sticking to your hands). Now, grease the inside of a large bowl and place the dough inside. Cover with a small towel and place in a warm spot and let raise for 1.5 hours, or until double in size.

When the dough is ready, it will look nice and full and doubled. Punch down the dough with your hands and then divide into 3 even balls.  Let rest for 10 minutes.  (While resting, blend the cream cheese and powdered sugar for your filling, until smooth.) Then, grab one ball and roll into a 12 inch square. Then spread 1/3 of the cheese filling into a 3 inch strip down the center of the dough. And then spread 1/3 of the cherry pie filling (or whatever flavor you prefer) on top. Then cut both sides into 1 inch strips. Starting at one end, begin alternately folding over strips to the opposite side, creating a nice woven look.  Be sure to push down the end into the dough just a bit with your finger, to help secure them in place. Once you reach the end, tuck the ends under. Use 2 spatulas to carefully lift the bread onto the back side of a tin foil covered LARGE cookie sheet.  Place the bread onto the cookie sheet sideways, so that all 3 sweet breads can fit. Repeat with the other 2 balls of dough. Cover with a small towel and let rise in a warm place for 30 minutes. Then place into preheated oven, at 350 F, for 25-30 minutes, covering with foil for the last 15 minutes (so the top won’t burn).

Keep the sweetbreads covered while you make the frosting. To do so, combine all frosting ingredients in the mixer, until consistency is thin enough to spread on top.  (Or if you’d rather a thin glaze, add a little more milk to thin it out.)  Divide between the 3 breads and spread (or drizzle) on top.  Then sprinkle with about a 1/4 cup of the chopped nuts for each one. Let frosting set for 30 minutes before covering with plastic wrap (otherwise it will stick).

breakfast biscuit cups

These are a really yummy (not so healthy) breakfast from Taste of Home that Kory and I really love to grab and go from the fridge in the morning.

INGREDIENTS

• 1/3 pound breakfast sausage 
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1 tablespoon butter
• 2 large eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

DIRECTIONS

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.

Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. 

strawberry rhubarb coffee cake

The kids love when my rhubarb plant goes crazy and I'm forced to bake them all kinds of desserts, breads, and breakfasts to try to keep up with the monster plant. This is one of their favorites!

INGREDIENTS

• FILLING:
• 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
• 1 quart fresh strawberries, mashed
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/3 cup cornstarch
• CAKE:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, cut into pieces
• 1-1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• TOPPING:
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar

DIRECTIONS

In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.

Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture.

Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.

For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers.

Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut in squares. Yield: 16-20 servings.